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Gluten-Free Blueberry Breakfast Cake

By Emily Smith
  • 35 minutes
  • Serves

INGREDIENTS

1 cup

Almond milk

3

Eggs

1 1/2 cups

Oats, gluten-free

1 cup

All purpose gluten-free flour

1 tsp

Baking powder

1 tsp

Cinnamon

1/4 cup

Honey or raw sugar, raw

1/2 tsp

Nutmeg

1/4 cup

Coconut oil, virgin

1 1/2 cups

Of fresh bluebberies